Picture this: it’s a rainy Saturday afternoon, the house smells like caramel and chocolate, and my kids are gathered around the kitchen table begging for “that one dessert you always make.” I’m talking about the Twix Cheesecake Recipe that has been my secret weapon for years. The moment I pull the creamy, caramel‑swirled cheesecake out of the oven, the whole family rushes in, eyes wide, forks ready. It’s like the classic Twix bar got a luxurious upgrade—rich, buttery crust, a silky cheesecake layer, and that unmistakable caramel‑chocolate crunch on top. I first stumbled upon this idea while trying to recreate a Twix-inspired milkshake, and the result was so good I turned it into a full‑blown dessert. If you love the familiar snap of a Twix bar but crave something a little more indulgent, this Twix cheesecake recipe is the perfect bridge between candy bar nostalgia and elegant dessert vibes.
What is Twix Cheesecake?
Think of Twix cheesecake as a love child between a New York‑style cheesecake and the beloved Twix candy bar. The name comes from the two‑layered nature of the original Twix—crunchy cookie base, creamy caramel, and a chocolate coating. In this cake, the cookie base becomes a buttery graham‑cracker crust, the caramel is folded right into the cheesecake batter, and the chocolate is a glossy glaze that drapes over the top, sometimes even with a few chopped Twix bars for extra crunch. It’s essentially a no‑bake (well, mostly bake) dessert that captures the same sweet, salty, and buttery harmony you get from a Twix, but with the velvety texture of a classic cheesecake. The result is a slice that looks as good as it tastes—golden caramel ribbons swirling through a pale, creamy center, all crowned with a Dark Chocolate sheen.
Why you’ll love this recipe?
What I love most about this Twix cheesecake recipe is how it checks every box on my dessert wish list. First, the flavor is a knockout: the tangy Cream Cheese balances the sweet caramel, while the chocolate glaze adds a deep, slightly bitter finish that keeps the sweetness from becoming cloying. Second, the simplicity is a game‑changer. You only need a handful of pantry staples—cream cheese, caramel sauce, chocolate chips, and a few basic spices—and the steps are straightforward enough that even a novice can pull it off without a kitchen disaster. Third, the cost‑efficiency is surprising; you’re getting the luxury feel of a gourmet dessert without breaking the bank on fancy ingredients. Finally, the versatility is endless. Serve it chilled on a summer patio, warm it slightly for a cozy winter night, or even drizzle extra caramel over a scoop of vanilla ice cream for an over‑the‑top sundae. I’ve paired it with fresh berries for a light brunch, and it’s also a hit as a midnight snack when the house is quiet and the fridge is calling your name. Trust me, once you try this Twix cheesecake recipe, you’ll find yourself reaching for it again and again.
How do you make Twix cheesecake?
Quick Overview
This Twix cheesecake recipe is built on three simple stages: a crunchy crust, a caramel‑infused cheesecake batter, and a glossy chocolate glaze. You’ll start by pressing a buttery graham‑cracker crust into a springform pan, then whisk together Cream Cheese, sugar, and a generous swirl of caramel before baking it to set. While the cheesecake cools, you’ll melt chocolate and butter for the glaze, letting it cool just enough to pour smoothly over the chilled cake. The whole process takes about an hour of active time, plus a couple of hours for cooling and setting, making it a manageable project for a weekend treat.
Ingredients
For the Crust:
- 1 12 cups Graham Cracker crumbs (about 10 fullsize sheets, finely crushed)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- Pinch of sea salt
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup caramel sauce (store‑bought or homemade)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional, adds a warm note)
- ¼ tsp salt
- ½ cup sour cream (for extra tang)
For the Chocolate Glaze:
- 8 oz semi‑sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 1 tbsp caramel sauce (for a glossy finish)
- Chopped Twix bars (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 325°F (160°C). Grease the bottom and sides of a 9‑inch springform pan with a thin layer of butter or non‑stick spray. This helps the crust stick and makes it easier to release the cheesecake later. If you’re worried about cracks, line the bottom with a piece of parchment paper—it won’t affect the taste but adds extra peace of mind.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of sea salt. Stir until the mixture resembles wet sand—every crumb should be coated with butter. This dry‑mix step is crucial because it ensures an even crust that doesn’t fall apart when you press it into the pan.
Step 3: Mix Wet Ingredients
Using a stand mixer or a hand‑held electric whisk, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar, beating until light and fluffy. At this point, drizzle in the caramel sauce and vanilla, then add the cinnamon and salt. Beat for another minute so the caramel fully incorporates, giving the batter a beautiful amber hue.
Step 4: Combine
With the mixer on low, add the eggs one at a time, letting each egg fully incorporate before adding the next. Over‑mixing can introduce too much air, leading to cracks, so stop as soon as the batter looks glossy and uniform. Finally, fold in the sour cream by hand; this adds a subtle tang that balances the caramel’s sweetness.
Step 5: Prepare Filling
Press the crust mixture firmly into the bottom of the prepared springform pan, using the back of a measuring cup to flatten it evenly. Pour about half of the cheesecake batter over the crust, then use a spoon to swirl in an extra drizzle of caramel on the surface. Add the remaining batter, smoothing the top with a spatula. This layered approach creates those gorgeous caramel ribbons you’ll see when you slice the cake.
Step 6: Layer & Swirl
If you love extra caramel pockets, drop a few spoonfuls of caramel sauce randomly over the top and use a butter knife to gently swirl it into the batter. The key is to create a marbled effect without fully mixing the caramel away—think of a watercolor painting, where the colors blend but still retain distinct strokes.
Step 7: Bake
Place the springform pan on a baking sheet (to catch any drips) and bake for 45‑55 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan. If your oven runs hot, tent the top with foil after 30 minutes to prevent over‑browning. Once baked, turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
Step 8: Cool & Glaze
After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. While it chills, melt the chocolate chips, butter, and heavy cream together in a heat‑proof bowl over a pot of simmering water (a double boiler works best). Once smooth, stir in the caramel drizzle for a glossy sheen. Let the glaze cool just enough to thicken—about 5 minutes—then pour it over the chilled cheesecake, letting it cascade over the edges. Sprinkle chopped Twix bars on top while the glaze is still wet for that extra crunch.
Step 9: Slice & Serve
Run a hot, damp knife around the edge of the springform pan before releasing it; this gives you a clean slice. For the perfect piece, use a clean, warm knife for each cut—dip it in hot water, wipe dry, and slice. Serve the cheesecake chilled, perhaps with a dollop of whipped cream or a drizzle of extra caramel if you’re feeling indulgent. It’s a show‑stopper on any dessert table.
What to Serve It With
One of the joys of the Twix cheesecake recipe is how adaptable it is to different occasions. Here are a few of my favorite pairings that have become family traditions.
For Breakfast: Slice a thin wedge, top with fresh strawberries and a splash of cold brew coffee. The caramel’s sweetness pairs beautifully with the bright acidity of the berries, and the coffee cuts through the richness for a balanced start to the day.
For Brunch: Serve a slightly larger slice alongside a mimosa or a sparkling rosé. The effervescence of the drink lifts the dense cheesecake, making it feel lighter. Add a side of orange segments for a citrus contrast that brightens the palate.
As Dessert: Pair the cheesecake with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. The cold ice cream melts into the warm glaze, creating a silky river of flavor that’s pure comfort.
For Cozy Snacks: Cut the cheesecake into bite‑size squares and serve with a mug of hot chocolate or chai latte. This is my go‑to when the kids are doing homework and need a sweet pick‑me‑up that isn’t too messy.
Whenever I make this Twix cheesecake, I love to set out a small platter of mixed nuts and dried fruit. The salty crunch of the nuts balances the dessert’s sweetness, and the dried apricots add a chewy texture that keeps things interesting. It’s a simple trick that turns a single‑serve dessert into a mini‑tasting experience.
Top Tips for Perfecting Your Twix Cheesecake
After years of trial and error, I’ve gathered a handful of pro tips that make the difference between “good” and “wow, that’s amazing!”
Crust Prep: Press the crust firmly and evenly. If the crust isn’t compact, it can crumble when you slice. A kitchen press or the bottom of a glass works wonders for a uniform base.
Mixing Advice: Avoid over‑mixing the batter after adding the eggs. Over‑mixing incorporates too much air, which can cause the cheesecake to crack during baking. Stop the mixer as soon as the mixture looks smooth and glossy.
Swirl Customization: For a more dramatic swirl, drizzle caramel in a zig‑zag pattern and use a skewer to create distinct ribbons. If you prefer a subtle marbling, simply swirl with a spoon.
Ingredient Swaps: Want a lighter version? Substitute half of the cream cheese with Greek yogurt; the texture stays creamy, and the tang becomes a bit brighter. For a dairy‑free twist, use a vegan cream cheese and coconut cream, but be aware the flavor will shift slightly.
Baking Tips: Place the springform pan in the center of the oven and use a water bath (a larger pan filled with hot water) for gentle, even heat. This reduces the risk of a cracked top and yields a smoother surface.
Glaze Variations: Swap the semi‑sweet chocolate for dark chocolate if you love a richer, more bitter finish. Add a pinch of sea salt to the glaze for a salted‑caramel effect, or stir in a teaspoon of espresso powder for a mocha twist.
One mistake I made early on was letting the glaze set too long before pouring—it became too thick and clumped on the cheesecake. The secret is timing: pour the glaze while it’s still fluid enough to spread, but not so hot that it melts the cheesecake’s edges. A quick test is to dip a spoon into the glaze; if it drips slowly, you’re good to go.
Storing and Reheating Tips
The Twix cheesecake keeps well, but a few storage tricks keep it tasting fresh.
Room Temperature: If you plan to serve the cake within 2 hours, cover it loosely with foil or a clean kitchen towel. The glaze may soften a bit, but the flavor stays vibrant.
Refrigerator Storage: Transfer the cheesecake to an airtight container or wrap the entire springform pan tightly with plastic wrap. It will stay fresh for up to 5 days. For the best texture, let the slice sit at room temperature for 15 minutes before serving.
Freezer Instructions: Slice the cheesecake first, then wrap each piece individually in parchment paper followed by a layer of aluminum foil. Place the wrapped slices in a freezer‑safe zip‑top bag. They’ll hold up for up to 2 months. To thaw, move them to the fridge overnight, then let them sit at room temperature for a few minutes before adding a fresh drizzle of caramel or chocolate.
Glaze Timing Advice: If you’re freezing the cheesecake, I recommend adding the glaze after thawing. The glaze can become grainy if frozen, but a quick re‑melt and pour restores its shine.
Frequently Asked Questions
Final Thoughts
There you have it—my go‑to Twix cheesecake recipe that’s become a staple at every family gathering, birthday, or just a lazy Sunday night. The combination of a buttery crust, caramel‑swirled cheesecake, and glossy chocolate glaze hits all the right notes: indulgent, comforting, and surprisingly easy to pull off. I hope you give it a try and make it your own, whether that means adding a pinch of espresso to the glaze or topping it with fresh berries for a pop of color. If you love this recipe, you’ll also enjoy my other candy‑inspired desserts—check out the caramel apple crumble and the peanut butter cup tiramisu for more sweet adventures. I can’t wait to hear how your Twix cheesecake turns out, so please drop a comment, rate the recipe, and share your personal twists. Happy baking, and may every slice bring a smile to your table!
